We have a good quality bread maker with a seed dispenser, which is really important if you want good bread. It also has a timer, which is great if you like hot fresh bread in the morning. We have the Panasonic SD255 (shown below) and I can really recommend it. We have used it almost every day for over 2 years and it is still going strong.
The other important thing (to us at least) is that you use good ingredients. We make bread almost every day so wanted to buy flour in bulk to save money. We found a fabulous supplier here in Cambridgeshire who sources and grinds the wheat locally in his own mill. Fosters Mill in Swaffham Prior is one of the three remaining working tower mills in Cambridgeshire and the owner Jonathan Cook is helpful and a pleasure to buy from.
They grind organic wheat, certified by the Soil Association and wherever possible, is sourced in East Anglia. We buy large 25kg sacks of flour so we don’t need to use the car too often on shopping trips. The wholewheat is £24 for a 25kg sack, while the white is £30; a bit more expensive but stops the kids complaining about ‘brown bread’.
I really recommend getting your flour from Fosters Mill. They also supply smaller bags if you don’t want a huge sack and you can buy mail order too.
So, on with the bread recipe.
HONEY & WALNUT BREAD
Ingredients
- 1 tsp dried yeast
- 250g wholewheat flour
- 225g strong white flour
- 2 tbsp Olive Oil
- 2 tbsp Honey
- 1 ¼ tsp salt
- 300ml Water
In seed dispenser tray:
- Raisins
- Sunflower seeds
- Pumpkin seeds
- Roughly broken walnuts (not too small)
You need to add all the ingredients in the correct order as listed above.
Setting is Wholewheat > Bake > Raisin and takes 5 hours to bake. You will need to check your machine for its own settings.
Here is a photo of the loaf I made today. I hope you have success and let me know how you got on baking your own.
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